Pina Colada Cupcakes


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I am so excited to tell you that I got to do a review from Chicago Metallic; The Baking Experts!  If you haven't heard of this company then you're missing out.  They have an array of products, from cake pans to specialty pans, to the baking essentials!  Chicago Metallic is your one stop shop for all your baking needs!



I was sent the Surprise Pan, a cupcake pan that has little posts in the center.  This allows you to stick something on the post so it will then be baked inside. This is such a great idea and I can think of a million recipes that I can make with this pan.  It's heavy duty and has a non-stick finish so even if you don't use liners, your creations won't stick.  Chicago Metallic is graciously offering one of you a chance to win one tooIf you'd like to win, all you have to do is enter the contest!


Ingredients are as follows:

Batter:
2 C flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 C sugar
1/2 C applesauce
1 C milk
1 tsp. vanilla
1/2 C crushed pineapple, with juice
 3 egg whites

24 Pina colada marshmallows, here's a picture so you know what they look like :) 



 Frosting:
1 C butter, softened
3 ounces cream cheese, softened
3 C powdered sugar
1/2 C crushed pineapple, drained well

toasted coconut and cherries for the top


Directions:

Preheat oven to 350 degrees.

Sift together the flour, baking powder, salt and sugar; set aside.

 
Mix together the applesauce, milk, vanilla and pineapple with juice.


Slowly incorporate the wet ingredients into the dry; set aside.


Beat egg whites until soft stiff peaks form.


Slowly fold into the batter.


Pierce cupcake liners through the posts.


Pour about a tablespoon of batter into each cupcake.

 
Pierce a marshmallow onto the posts.


Fill with batter until three-fourths full.


Bake for 12-15 minutes; until golden brown.  The marshmallow will melt into the batter!  Allow to cool for about five minutes then remove from pan.


While they are cooling, cream together the butter, cream cheese, powdered sugar and drained pineapple.


Place in the fridge until the cupcakes are completely cooled.  Once they are, pipe some icing on top.  Sprinkle on some toasted coconut and add a cherry on top. Enjoy!



Would you like to have a pan so you can come up with some creations?  
Contest Closed!


Congratulations M.j. you are the winner of the pan!  You said:

M.j.Apr 22, 2012 10:06 AM
I like Chicago Metallic on fb....ciao4now64@yahoo.com

Thank you so much for entering! 


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This contest is open to U.S. Residents and will end on April 28th; the winner will be notified via email.  Please respond within 48 hours or another winner will be chosen.

Chicago Metallic provided me with the Surprise pan, however the opinions expressed are solely my own.





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